Basil pesto

Basil pesto

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From
Have You Eaten
Makes
250 g
Photographer
Billy Law

Fresh basil has one of the best aromas in the world! Just a small dollop of this Italian dressing will elevate the flavours of a dish immensely. It keeps well in the fridge but make sure to pour a little olive oil over the top to seal the pesto from the air, to prevent oxidation. This pesto is great with pasta, but I often use it with hot breakfasts such as the baked eggs with chorizo or eggy brekky heart, my version of a brekky stack.

Ingredients

Quantity Ingredient
30g basil leaves
40g pine nuts, toasted
2 garlic cloves, peeled
50g freshly grated parmesan
125ml olive oil, plus extra

Method

  1. Put all the ingredients into a food processer and blitz to a fine paste. Transfer the pesto into a jar and top it with about 1 cm of olive oil, to stop the pesto from oxidising.
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